[EN] Dehydration is one of the most commonly used operations in the food industry, and although its aim is to extend the shelf life of foods by reducing their water activity, it could also involve quality degradation. ...

[EN] The main objective of this Doctoral Thesis was to study the influence of the HPU on microbial inactivation processes by different FSC-CO2 treatment systems in meat samples. For this purpose, chicken breast, turkey ham ...

[EN] Dry-cured meat products are of great importance in the food industry. Meat structure it is very prone to suffer case-hardening during drying and, as a consequence, natural convection conditions must be used. However, ...